Tuna Noodle Casserole II

Gina L. 0

There's nothing like a warm and comforting casserole to soothe an edgy day. Combine egg noodles with a rich blend of cream of mushroom soup, evaporated milk, canned tuna, American cheese and chopped onion. Bake with a crust of potato chips and paprika.

Modified from: Tuna Noodle Casserole II

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Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated cheddar cheese cheese, peas and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
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My family really likes this tuna casserole. I like to add frozen peas but keep everything else as is. Great comfort food! Perfect for a cold day!